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There's no chicken in this seafood soup, that's why it's called "seven seas soup"
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| type = [[Soup]]
| type = [[Soup]]
| served =
| served =
| main_ingredient = [[Chicken (food)|chicken]], [[tomato]]es, [[Fish (food)|fish]] or [[seafood]] broth
| main_ingredient = [[tomato]]es, [[Fish (food)|fish]] or [[seafood]] broth
| variations =
| variations =
| calories =
| calories =
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}}


'''Caldo de siete mares''' (in English, "seven seas soup"), also known as ''caldo de mariscos'' ("seafood soup") is a [[Mexican cuisine|Mexican]] version of [[fish stew]],<ref>{{cite news|work=New York Times|title=On the Road through Baja California|author=William A. Orme Jr.|date=1985-04-14|url=https://www.nytimes.com/1985/04/14/travel/on-the-road-through-baja-california.html?sec=travel&&n=Top/Reference/Times%20Topics/People/O/Orme,%20William%20A.%20Jr.&pagewanted=2}}</ref> popular in coastal regions in [[Mexico]].<ref name=sfc>{{cite news|publisher=San Francisco Chronicle|title=Grand seafood soups:Dipping into coastal waters yields lusty regional fish soups|author=Olivia Wu|date=2003-01-22|url=http://www.sfgate.com/recipes/article/Grand-seafood-soups-Dipping-into-coastal-waters-2639571.php}}</ref> It is typically made with [[Chicken (food)|chicken]], [[tomato]], [[Fish (food)|fish]], or [[seafood]] broth with local fresh seafood ingredients and, like other Mexican soups, cooked quickly in a thin [[broth]].<ref name=sfc/><ref>{{Cite web |title=Caldo siete mares ⋆ Larousse Cocina |url=https://laroussecocina.mx/palabra/caldo-siete-mares/ |access-date=2022-10-16 |website=Larousse Cocina |language=es}}</ref>
'''Caldo de siete mares''' (in English, "seven seas soup"), also known as ''caldo de mariscos'' ("seafood soup") is a [[Mexican cuisine|Mexican]] version of [[fish stew]],<ref>{{cite news|work=New York Times|title=On the Road through Baja California|author=William A. Orme Jr.|date=1985-04-14|url=https://www.nytimes.com/1985/04/14/travel/on-the-road-through-baja-california.html?sec=travel&&n=Top/Reference/Times%20Topics/People/O/Orme,%20William%20A.%20Jr.&pagewanted=2}}</ref> popular in coastal regions in [[Mexico]].<ref name=sfc>{{cite news|publisher=San Francisco Chronicle|title=Grand seafood soups:Dipping into coastal waters yields lusty regional fish soups|author=Olivia Wu|date=2003-01-22|url=http://www.sfgate.com/recipes/article/Grand-seafood-soups-Dipping-into-coastal-waters-2639571.php}}</ref> It is typically made with [[tomato]], [[Fish (food)|fish]], or [[seafood]] broth with local fresh seafood ingredients and, like other Mexican soups, cooked quickly in a thin [[broth]].<ref name=sfc/><ref>{{Cite web |title=Caldo siete mares ⋆ Larousse Cocina |url=https://laroussecocina.mx/palabra/caldo-siete-mares/ |access-date=2022-10-16 |website=Larousse Cocina |language=es}}</ref>
chicken

==See also==
==See also==
* [[List of Mexican dishes]]
* [[List of Mexican dishes]]

Revision as of 18:44, 24 December 2023

Caldo de siete mares
Caldo de mariscos from a restaurant in Austin, Texas
Alternative namesCaldo de mariscos
TypeSoup
Place of originMexico
Main ingredientstomatoes, fish or seafood broth

Caldo de siete mares (in English, "seven seas soup"), also known as caldo de mariscos ("seafood soup") is a Mexican version of fish stew,[1] popular in coastal regions in Mexico.[2] It is typically made with tomato, fish, or seafood broth with local fresh seafood ingredients and, like other Mexican soups, cooked quickly in a thin broth.[2][3] chicken

See also

References

  1. ^ William A. Orme Jr. (1985-04-14). "On the Road through Baja California". New York Times.
  2. ^ a b Olivia Wu (2003-01-22). "Grand seafood soups:Dipping into coastal waters yields lusty regional fish soups". San Francisco Chronicle.
  3. ^ "Caldo siete mares ⋆ Larousse Cocina". Larousse Cocina (in Spanish). Retrieved 2022-10-16.


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